In the desi kitchen's sabzi shelf, potatoes are akin to salt—indispensable. The multi-tasking potato goes well with everything and can be eaten for every meal. It's one of those rare ingredients that comes through even when it's slightly overcooked, and can be turned into a spicy mash.
Moreover, it is an absolute essential in the wonderful, deep-fried world of snacks. It is with snacks that you can really experiment with this tuber by adopting different cooking techniques and playing around with spices. So, here are two recipes—French potato galettes (think of them as layered muffins) and stuffed tawa fried potatoes with a crispy layer of sesame.
Prep time: 20 minutes
Cook time: 50 minutes
Total time:1 hour 10 minutes
4 large Russet potatoes (2 pounds), peeled
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
4 cloves of garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fine sea salt
Freshly ground black pepper, to taste
Thyme and rosemary sprigs, for garnish
1. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with cooking oil.
2. Thinly slice the potatoes into approximately 1/16th inch-thick slices with a mandoline or by hand with a sharp knife.
3. Combine the butter, olive oil, garlic, thyme, rosemary, salt, and pepper in a large bowl.
4. Add the potatoes and toss until evenly coated.
5. Layer the potato slices in the prepared muffin pan, filling each cup to the top. Drizzle with any remaining butter/oil combination.
6. Bake for 45-50 minutes or until the tops are golden brown and the centers are tender.
7. Let stand in the pan for 5 minutes. Carefully remove to a serving platter and garnish with fresh herb sprigs.
Tawa Bharwan Aloo
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 55 minutes
Potatoes 3 medium
One-fifth cup potato, grated
50 gm green peas
15 gm fresh coriander
5 gm ginger, chopped
1 cup cottage cheese, grated
500 ml oil for deep-frying
2-3 green chillies
1 tbsp raisins
2 gm shahi jeera
1 tsp chaat masala, for sprinkling
1 tsp Kashmiri red chilli powder
Half tsp garam masala powder
A pinch of green cardamom powder
Salt to taste
3 tablespoons desi ghee
A pinch of turmeric powder
100 gm white sesame seeds
1 lemon half
Make a potato barrels
Stuff the potatoes with the filling and cut into thick roundels. Heat the remaining ghee in a non-stick pan and shallow fry the roundels. Serve with mint chutney and salad leaves.
Suraj Prakash is the executive chef at Araiya Hotels, Palampur